Lobster Américaine with Asparagus and Tomatoes

The tomato-wine sauce for this light lobster dish gets depth of flavor from the addition of the lobster's tomalley.Michael Kraus

The tomato-wine sauce for this light lobster dish, adapted from French chef Michel Guerard's diet-based cookbook, Cuisine Minceur (William Morrow, 1986), gets depth of flavor from the addition of the lobster's tomalley. This recipe first appeared in the iPad edition of our August/September 2013 Heartland issue with Gael Greene's article Golden Days.